環日本海諸国の調味料に関する研究‐ＩＩ β‐緩衝能から見た中国・韓国産醤油および魚醤油の特徴

Abstract

Organic acid and mineral concentrations were analyzed along with β-buffer capacity measurement to characterize Chinese and Korean soy and fish sauce. The organic acid composition of Chinese products resembled that of Japanese ordinary soy sauce (Koikuchi) and lactic and succinic acids formed about 70% of total organic acid. However, these two organic acids occupied less than half of the total amount in Korean products and volatile acids such as formic acid accounted for a considerable part. In Chinese soy sauce, the magnitude of the β-buffer capacity was parallel with sweetness and Umami, although saltiness and bitterness showed a counter correlation with the β-buffer capacity. Korean soy sauces showed almost the same curve as each other and no clear feature was observed with reference to their flavor. Small but distinct peaks, resulting from the presence of fish extractive constituents, were observed in the case of the fish sauce-buffer curve.